My colleague, master miller Duccio Morozzo della Rocca, and I created this dish during a visit to the Di Mercurio farm and mill. The tomato puree we used is called passata. Find it at larger supermarkets or online. Or use another premium tomato puree, such as one made from San Marzano tomatoes. Ingredients Coarse salt […]
Creamy ricotta, purchased or homemade, is transformed into a savory dip with the addition of shallots and fresh lemon zest and juice. Serve it with raw vegetables or crackers. Ingredients 2 cups whole-milk ricotta, drained, if necessary 1 large lemon, or more to taste 3 tablespoons minced shallots 1 tablespoon extra virgin olive oil, plus […]
I simply LOVE LOVE LOVE these shipments. I have a collection of recipes (mostly Italian) that use olive oil…and HANDS-DOWN, these oils have elevated them beyond comparison. This week: I oven-roasted a variety of grape/small tomatoes and smashed garlic cloves. Broke the tomatoes up with extra olive oil, and served it on ciabatta bread. I […]
Leek and Cheese Frittata Recipe, Spotlight on Leeks and Potassium and Making the Mind-Body Connection We’re excited to be getting back to holiday celebrations. If you have family or friends staying over, a leek and cheese frittata is the perfect breakfast food—and my recipe gives a delicious result without requiring you to slave away in […]
